MaiN iNgreDieNT Beef
Is it really
Wagyu? I
t's lunchtime in rural Sussex and there's an air of expectation in the Michelin-starred kitchens of Ockenden Manor, and not just because the brigade are about to get slammed by a check for a table of 25 at any minute. A corner has been set aside for head chef Stephen Crane to cook up some Red Wagyu/Sussex cross, a locally reared version of the most expensive and sought after beef in the world, for the very first time. As lights and cameras are set up to capture the moment and the fuel efficient Synergy Grill that's been wheeled in especially for the occasion comes up to it 400oC heat, Joanne Knowles from Trenchmore Farm hovers in the background.
'I have to admit, the Synergy Grill is a great bit of kit,' says Crane
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'I wasn't expecting all this,' she says, observing the hive of activity her product has inspired. Crane carefully slices an array of beef cuts and arranges them on a metal tray, some familiar like fillet, rump and
